National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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What is the name of the grand sauce that is classified as a white sauce?

Béchamel
Espagnole
Velouté
Tomato sauce

The correct answer is: Béchamel

Béchamel is the grand sauce classified as a white sauce because it is made from a roux of butter and flour, combined with milk. This preparation results in a thick, creamy sauce that serves as a base for numerous dishes and other sauces. Béchamel provides a versatile flavor profile that can be enhanced with cheese, herbs, or spices, making it essential in classic culinary traditions. The classification of a grand sauce means it acts as a foundation for a variety of derivatives, such as cheese sauce, mustard sauce, or creamy pasta sauces. Béchamel's unique characteristics distinctly set it apart from Espagnole, which is a brown sauce, Velouté, which is made from a white stock, and tomato sauce, which is based on tomatoes. Each of these sauces has its own specific ingredients and uses, but they do not fit the criteria of being classified as a white sauce like Béchamel does.